Vanillin

• BPVanillin
• Ph. Eur.Vanillin
• USP–NFVanillin

Vanillic aldehyde; methylprotocatechuic aldehyde; 4-hydroxy-m-anisaldehyde; vanillinum

4-Hydroxy-3-methoxybenzaldehyde · [121-33-5]

UNII CHI530446X · PubChem CID 1183

C8H8O3 · 152.15

Flavouring agent

Typical concentrations: — · Dosage forms: Solid, Liquid

Used as a flavouring agent, at low concentrations, to mask unpleasant tastes and odours in tablets, film coatings, oral solutions, suspensions and syrups. It is also widely used in foods, beverages, confectionery and perfumes.

White or slightly yellowish crystalline needles or powder with the characteristic odour and taste of vanilla.

Melting point

81–84 °C

Boiling point

about 285 °C

pKa

about 7.4 (phenolic OH)

Solubility

slightly soluble in water (about 1 in 100); freely soluble in ethanol (95%); soluble in glycerol, ether and chloroform

Oxidises slowly in moist air and is affected by light; solutions in ethanol darken on exposure to light, and aqueous solutions become discoloured at alkaline pH. Store in a well-closed, light-resistant container in a cool, dry place.

Incompatible with acetone, with which it forms a brightly coloured compound, and with strong oxidising agents and alkalis. Its aldehyde group can react with primary amine drugs, and as a phenol it may discolour with iron salts.

Occurs naturally in vanilla pods but is mostly synthesised, for example from guaiacol and glyoxylic acid, or obtained from lignin in the waste liquors of the paper industry; some is produced from eugenol or by fermentation.

Widely used in foods and oral products and generally regarded as non-toxic and non-irritant at the levels used. Contact sensitisation has occasionally been reported. JECFA has set an acceptable daily intake of 0–10 mg/kg body weight.

Observe normal precautions for the quantity handled. The dust may irritate the eyes; eye protection and gloves are recommended.

GRAS listed. Included in the FDA Inactive Ingredient Database (oral solutions, suspensions, syrups and tablets) and in non-parenteral medicines licensed in Europe.

Ethyl vanillin; vanilla extract.

Ethyl vanillin has a stronger flavour (roughly three times) and can be used at lower levels. Because vanillin is an aldehyde, possible reactions with amine drugs should be checked in compatibility studies.